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chicken question

post #1 of 7
Thread Starter 

doing 2 whole chicks on the rotisire on my uds,what internal temp should i look for?

post #2 of 7

Supposedly the 165º to 170º range, but my wife wants her's DONE. So I have to go more towards 180º.

post #3 of 7
Thread Starter 

thanks flash, i'll go for 175

post #4 of 7

165 is plenty, but then foil and rest them for at least 15 min.

post #5 of 7

Chicken is the one thing I always cut to check.  There are so many folds, creases and different thicknesses on a chicken that it is hard to get to temp on the entire bird.  Use the recommended temps on the breast but always poke or cut where the thigh meets the breast and make sure you do not have and red, cloudy liquids or blood ooze out.  Chicken can never be served undercooked.

post #6 of 7
Quote:
Originally Posted by werdwolf View Post

165 is plenty, but then foil and rest them for at least 15 min.


You would think, but not for my wife.

 

Chickenmoist019.jpg

 

Still nice and juicy, even at 180º

post #7 of 7
Thread Starter 

thanks for the quick info,that really helped. i took them to 175,and they turned out excellent,sorry no q-view.

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